Yields: Makes enough for 1 ten-inch cake or
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- /4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
Using hands, squeeze together most of the mixture to form large clumps.
Note:
The topping can be frozen in an airtight container for up to 6 months.
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